Quick Answer
Yes, you can use cultured buttermilk instead of buttermilk in most recipes. Cultured buttermilk is a good substitute for buttermilk and will work well in pancakes, biscuits, fried chicken and more. The main difference is that cultured buttermilk is thicker and tangier than regular buttermilk. You may need to thin it out with a bit of milk or water. Overall, cultured buttermilk makes an excellent stand-in.
What is Buttermilk?
Buttermilk is a dairy product made from the leftover liquid after butter has been churned. Traditional buttermilk was the byproduct of making butter from cultured or fermented cream. The process of churning the cream would separate the solid butterfat from the liquid buttermilk.
| Nutrition Facts | Per 1 cup (245g) |
|---|---|
| Calories | 98 |
| Fat | 2.2g |
| Protein | 8g |
| Carbs | 12g |
Modern commercial buttermilk is made by adding bacterial cultures to skim or low-fat milk. This fermentation process gives buttermilk its signature tangy flavor and thick texture. Buttermilk has a creamy, milky taste but with a sour note. It has a slightly thicker consistency than regular milk.
Buttermilk adds moisture, tenderness and rise to baked goods. The acidic tang brightens flavors in ranch dressing, marinades and more. Overall, buttermilk is a versatile ingredient used in many recipes.
What is Cultured Buttermilk?
Cultured buttermilk, sometimes labeled as cultured dairy blend, is a commercially produced dairy product. It’s made by adding bacterial cultures to low-fat or skim milk. This ferments the milk and gives it a thick, tangy flavor, similar to traditional buttermilk.
The main cultures used to make cultured buttermilk are Lactococcus lactis and Leuconostoc citrovorum. These lactic acid bacteria ferment the lactose in the milk into lactic acid. This process thickens the milk, gives it a tart taste and lowers the pH.
Cultured buttermilk has a very thick, creamy texture and sour flavor. It is more viscous and tangy than regular buttermilk. The increased thickness comes from the proteins and milk solids bonding during fermentation. The strong tartness comes from increased lactic acid production.
| Nutrition Facts | Per 1 cup (245g) |
|---|---|
| Calories | 100 |
| Fat | 2g |
| Protein | 8g |
| Carbs | 12g |
Overall, the thick texture and tangy taste make cultured buttermilk similar to traditional buttermilk. It can be used interchangeably in most recipes.
Can You Substitute Cultured Buttermilk for Buttermilk?
Yes, cultured buttermilk can be substituted for buttermilk in most recipes. The main difference is that cultured buttermilk has a thicker consistency and tangier flavor. However, these differences are minor and will not negatively impact most recipes.
Here are some tips for using cultured buttermilk in place of regular buttermilk:
– Thin it out – The increased thickness of cultured buttermilk may need to be thinned out with a bit of milk or water to reach the right consistency for some recipes. Start by adding 1-2 tablespoons liquid per 1 cup buttermilk.
– Reduce acidity – If the extra tang of cultured buttermilk throws off a recipe’s flavor, you can neutralize some of the acidity with a pinch of baking soda.
– Account for moisture – Since cultured buttermilk is thicker than regular buttermilk, you may need to slightly reduce the amount of other liquids in a recipe.
– Expect more rise – The extra lactic acid in cultured buttermilk reacts with baking soda and baking powder to give more lift to baked goods.
– Watch for curdling – The high acidity can cause milk-based sauces to curdle. Temper it in gradually.
– Use immediately – Make sure to use cultured buttermilk soon after opening since the fermentation process continues at room temperature.
Recipes Using Cultured Buttermilk
Here are some recipes that work well using cultured buttermilk as a substitute:
Buttermilk Pancakes
Cultured buttermilk makes extra fluffy pancakes with a nice tang. The thickness helps keep them moist and prevents a rubbery texture. If the batter seems too thick, thin it out with milk.
Buttermilk Biscuits
The cultured buttermilk gives biscuits a boost of tangy flavor and helps them rise high. You may want to reduce any other acid ingredients like lemon juice.
Buttermilk Fried Chicken
Marinating chicken in cultured buttermilk tenderizes the meat and helps the coating stick. The thicker buttermilk will coat the chicken well for crispy fried chicken.
Buttermilk Ranch Dressing
The tang of cultured buttermilk balances the richness of mayo and makes ranch dressing extra creamy. You can adjust the thickness with milk or sour cream.
Buttermilk Mashed Potatoes
Using cultured buttermilk instead of regular buttermilk gives mashed potatoes a bold tanginess. You may want to cut back on any added salt or garlic powder.
Buttermilk Coleslaw
For buttermilk-based coleslaw dressing, cultured buttermilk provides creaminess and acidity. Thin it with mayo or sour cream if needed.
Key Differences Between Buttermilk and Cultured Buttermilk
Here are the key differences between regular buttermilk and cultured buttermilk:
| Buttermilk | Cultured Buttermilk |
|---|---|
| Thinner consistency | Thicker, creamier consistency |
| Mild tangy flavor | Bold, sour tangy flavor |
| 98 calories per cup | 100 calories per cup |
| Lower acidity | Higher acidity |
While cultured buttermilk is thicker and tangier, these differences are subtle enough that the two can be used interchangeably. Cultured buttermilk makes a great substitute for most recipes calling for buttermilk.
Reasons to Substitute Cultured Buttermilk
There are several reasons you may want to use cultured buttermilk instead of regular buttermilk:
– Convenience – Cultured buttermilk is readily available at most grocery stores, while traditional buttermilk can be harder to find. Cultured buttermilk works well as an emergency substitute.
– Longer shelf life – Since cultured buttermilk is commercially produced, it maintains quality longer after opening. Buttermilk can go bad more quickly.
– Prefer the flavor – Some people prefer the bold, tangy flavor of cultured buttermilk over the milder taste of regular buttermilk. Recipes can benefit from the extra zing.
– Need thicker consistency – The thicker, creamier texture of cultured buttermilk can be useful for recipes where you want an extra coating ability or moisture.
– Dietary reasons – Cultured buttermilk is often made from low-fat or skim milk, while buttermilk tends to be higher in fat. For dietary needs, cultured buttermilk may be a better choice.
Overall, cultured buttermilk makes an excellent substitute for buttermilk in most recipes. With a few minor adjustments, you can successfully use them interchangeably. Cultured buttermilk is readily available and adds great flavor and function to baked goods, fried foods, dressings and more.
Tips for Replacing Buttermilk
If you don’t have any cultured buttermilk or regular buttermilk on hand, here are some tips for replacing buttermilk:
– Milk and lemon juice or vinegar – Add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let sit 5-10 minutes. The acid curdles the milk to recreate buttermilk’s texture.
– Plain yogurt – Whisk 1 cup plain yogurt with 1 cup milk. The thickness mimics buttermilk well.
– Sour cream – Thinned out with milk, sour cream can mimic buttermilk too. Use a 1:1 ratio.
– Kefir – This cultured milk product has a tang and thickness similar to buttermilk. Use it straight from the container.
– Buttermilk powder – Made from real buttermilk, the powder whisked with water makes an easy substitute.
Always avoid substituting regular milk for buttermilk in recipes. Milk lacks the acidity and properties buttermilk provides. With these handy substitutes, you don’t have to worry if you run out of buttermilk again!
Frequently Asked Questions
Is cultured buttermilk the same as buttermilk?
No, cultured buttermilk and buttermilk are not exactly the same. Buttermilk is the leftover liquid from churning butter. Cultured buttermilk is made by fermenting milk with bacterial cultures to replicate traditional buttermilk. While similar, cultured buttermilk tends to be thicker and tangier.
Can I make my own cultured buttermilk?
Yes, you can make your own cultured buttermilk by adding buttermilk cultures to milk. Simply heat milk to 185°F, let cool to 72-75°F, mix in buttermilk starter culture, then let sit at room temperature 12-24 hours until thick and tangy.
Is cultured buttermilk good for baking?
Yes, cultured buttermilk is excellent for baking. The extra acidity reacts with leaveners for lift, while the thickness provides moisture. Biscuits, pancakes, quick breads and more all benefit from using cultured buttermilk.
Does cultured buttermilk expire faster than regular buttermilk?
No, cultured buttermilk generally lasts longer than regular buttermilk after opening. The commercial culturing process preserves cultured buttermilk, while traditional buttermilk can spoil more quickly. Refrigerate after opening and use within 1-2 weeks.
Can I freeze cultured buttermilk?
Yes, you can freeze cultured buttermilk for longer storage. The high acidity prevents the proteins from separating or curdling when thawed. Frozen cultured buttermilk keeps for 3-4 months and can go straight into recipes after thawing in the refrigerator.
Conclusion
Cultured buttermilk makes an excellent stand-in for regular buttermilk in most recipes. While slightly thicker and tangier, these differences are minor. With small adjustments like thinning or neutralizing acidity as needed, cultured buttermilk works wonderfully in place of buttermilk for pancakes, biscuits, chicken and more. Keep some on hand for whenever you need a buttermilk substitute.